发酵剂对干酪品质影响的研究进展  

The Research Progress on the Effect of Starter on Cheese Quality

作　　者：王湘竹 姚天臻 马克清 WANG Xiangzhu;YAO Tianzhen;MA Keqing(Linxia Hui Autonomous Prefecture Liao Yuan Dairy Co.,Ltd.,Linxia 731800,China;Liaoyuan Dairy Co.,Ltd.,Hezuo 747000,China)

机构地区：[1]临夏州燎原乳业有限公司,甘肃临夏731800 [2]燎原乳业股份有限公司,甘肃合作747000

出　　处：《现代食品》2022年第3期40-42,共3页Modern Food

摘　　要：发酵剂对干酪品质影响显著。本文综述了发酵剂在干酪生产和成熟过程中的作用,包括对蛋白降解、脂肪水解、乳糖代谢等反应的影响。同时,也讨论了发酵剂菌群和非发酵剂菌群对干酪品质的影响,提出了进一步研究发酵剂乳酸菌细胞中各种酶发挥作用确切机理的必要性。Starter cultures play an important influence to the quality of cheese.The summary of starter culture effect in the production and mature process of cheese,including proteolysis,fat degradation,lactose hydrolysis reactions.At the same time,The paper also discussed that LAB and NSLAB effect on quality of cheese.The necessity of further research that a variety of enzymes,exact mechanism of starter culture lactic acid bacteria cell are need to be know exactly is put forward.

关 键 词：干酪 发酵剂 乳酸菌 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]